For the Tasmanian Salmon: Stuff each salmon with the shallots and ginger, preheat oven to 160°C.

2.

Warm a fish pan and rub the salmon with a little oil.

3.

When the pan is hot seal the salmon on both sides.

4.

Place in the oven for eight minutes.

5.

Remove the fish; test for done-ness and brush the top with lemon myrtle oil.

6.

Slice the shiitake mushrooms and de-string the snow peas.

7.

Warm a wok or large pan and stir-fry the three vegetables.

8.

Season with the rainforest rub.

9.

For the Soy Alpine Pepper dressing: Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.